Improving the quality of fatty foods
Author:   Nargiza Sabirova
Publisher:   Our Knowledge Publishing
ISBN:  

9786209724060


Pages:   80
Publication Date:   12 March 2026
Format:   Paperback
Availability:   Available To Order   Availability explained
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Improving the quality of fatty foods


Overview

The monograph is aimed at studying both the main indicators and physico-chemical characteristics of vegetable oils and water factors for the production of shortening liquids and, on this basis, improving the production of such solids with their subsequent intended use. The role and importance of vegetable oils and fats, as well as products of their processing, on the formation of quality and physicochemical characteristics of shortening fats is established.

Full Product Details

Author:   Nargiza Sabirova
Publisher:   Our Knowledge Publishing
Imprint:   Our Knowledge Publishing
Dimensions:   Width: 15.20cm , Height: 0.50cm , Length: 22.90cm
Weight:   0.118kg
ISBN:  

9786209724060


ISBN 10:   620972406
Pages:   80
Publication Date:   12 March 2026
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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